Dumplings
are common in Asian cuisine, particularly in Chinese and Japanese cuisine.
Dumplings are also a must-have delicacy for Chinese New Year and festival
celebrations.
However,
many foreigners and people from other countries increasingly enjoy dumplings.
Dumplings are no longer exclusively a New Year's festival delicacy, and there
are no rules about when they must be consumed. Freshly packaged dumplings that can
be eaten in and taken out appear to be highly popular and convenient if you
want to eat them every day. Dumplings are also easily available in
supermarkets. Young people who work outside are sometimes too lazy to make such
handmade dumplings. The frozen dumplings purchased at the grocery or
supermarket are what they consume the most.
Everyone
loves dumplings, and I always order one dish of dumplings when I go out to eat,
even if I have eaten a lot of other things. However, I like to cook my own
dumplings at home and eat them. I have cooked boiled dumplings and eaten
dumplings with soup noodles, and pan-fried dumplings. Dumplings can be eaten in
a variety of ways. However, mastering the stuffing and dough is crucial.
When looking up a recipe online, you will see that there is a difference between dumplings and gyoza in terms of flavour, filling, and dough. But for my dumplings, I am going to combine the two methods. I am using the Japanese pan-fried dumpling (Gyoza) method, which is to steam the dumpling and pan-frying the dumplings until the bottoms are golden brown. But for my method, I will add in the garlic and ginger oyster sauce halfway through to allow the garlic sauce to seep into the dumplings. As a result, there will be no dipping sauce in my recipe.
INGREDIENTS for the filling
450g ground pork
1 tbsp oyster sauce
1 tsp soya sauce
1 stalk coriander
1 stalk spring onion
1 inch fresh ginger, minced
5 tsp corn starch
3 tsp Shaoxing wine
4 tsp sesame oil
2 tbsp water
STARCHY WATER (for steaming the dumplings)
2 tsp all-purpose flour
250ml water
GARLIC
GINGER OYSTER SAUCE
1 head garlic, minced
20 cm fresh ginger, minced
1 stalk coriander stem, cut into pieces
1 stalk spring onion, white part, cut into pieces
2 tbsp oyster sauce
2 tsp light soya sauce
1 tsp sugar
1 tbsp water
INGREDIENTS for the dumpling’s wrapper
250g high
protein flour
¼ tsp salt
100ml hot
water
50ml ice
water
METHODS
1. In a large mixing bowl, combine all the dumpling filling ingredients and the marinade; swirl the filling in a clockwise manner with chopsticks or a fork until it is slightly stretchy, then cover with plastic wrap and chill for 30 minutes.
2. In a circular motion, pour hot water into the flour and whisk it with a rubber spatula to form a loose dough. Pour in the ice water and stir until a sticky dough forms.
3. Place the dough on the worktable and knead it gently with your hands until it forms a smooth, hard dough; do not overwork the dough; we are not making bread dough. Cover with plastic wrap and set aside for 30 minutes to rest at room temperature.
4. Flour
the table, divide the dough into tiny pieces, flatten each piece with your palm
into a circle, and roll flat with a rolling pin. To keep the dough from
sticking, it must be dusted.
5. Place an
adequate amount of filling in the center of the dumpling skin, wet the dumpling
skin's edge, and fold it into a dumping form. I like to make my dumplings in
the shape of a half-moon. After wrapping, dust the bottom of the platter with
flour to make it less sticky.
6. Mix the
starch water thoroughly. In a separate bowl, combine all the ingredients for
the garlic ginger oyster sauce to be used later.
7. Once the pan is hot, apply a small layer of oil on the surface (I am using a non-stick pan), put the dumplings in a close arrangement in the pan, and add the starchy water which is enough to cover the normal height of the dumplings, cover the pan and cook at medium-high heat for 5-6 minutes or until the water in the pan has partially evaporated. Add the garlic sauce halfway through, cover the pan again, and simmer on low heat until the water has completely evaporated, and the bottoms of the dumplings turned golden brown and crispy.
Hope you find this guide useful and enjoy these pan-fried dumplings to the fullest. Happy cooking!!
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